Artisan Bread so easy it almost bakes itself Recipe by Dennis (2024)

FAQs

What is the best yeast for artisan bread? ›

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

Artisan bread is thought to be a healthier option than store-bought bread. While there haven't been clinical studies to clearly define the differences, artisan bread is made from wholesome fresh ingredients whereas store-bought bread contains processed ingredients and preservatives to stretch the shelf life.

This real artisan bread calls for a 12-hour rise of the starter and then another two 45-minute rises. Remember, you don't have to do absolutely anything while the bread is rising.

You can also add herbs and seasonings such as garlic, rosemary, dill, chopped onion, jalapeño, shredded cheese, chopped nuts, dried cranberries, etc. My no yeast bread is the quick bread alternative here—you can add flavors to that loaf, too! Baker's Tip: Avoid adding too much flour to the dough as you work with it.

Fresh yeast, sometimes called cake yeast or compressed yeast, is a block of fresh yeast cells that contains about 70% moisture and is commonly used by baking professionals. It's pale beige in color, soft and crumbly with a texture similar to a soft pencil eraser, and has a stronger yeast smell than dry yeast.

Yeast that's active and ready to go will make a great loaf of bread. Yeast that's past its prime will leave you with dense bread that you probably will not want to eat.

Artisan bread is typically made using traditional methods, such as using a long fermentation process and using freshly milled whole grains. This can result in a bread that is more nutritious than commercially produced breads, as it can contain more fiber, vitamins, and minerals.

Why is artisan bread superior? Artisan breads are widely varied in appearance, but overall are superior to mass-produced breads in terms of: Flavour and aroma: As most artisan breads rely on traditional fermentation of yeast or cultures, this allows greater flavour development.

Also Known as Handmade Bread.

If your starter is not active, the bread will be dense. Under-kneading: Kneading helps to develop the gluten in the dough, which gives it structure and allows it to trap air bubbles. If the dough is not kneaded enough, it will be weak and dense. Under-proofing: Proofing is the time when the dough is allowed to rise.

Can you let bread dough rise too long? ›

“If the dough has risen too long, it's going to feel fragile and might even collapse as you poke it,” says Maggie. If this is the case, there's a chance you can save your dough by giving it a quick re-shape. Learn more about this fix in our blog on saving overproofed dough.

If you leave your bread dough to rise for too long outside at room temperature, there is a risk of overproofing the dough. It might look alright in appearance, but when you bake the bread, it will not rise much in the oven. The end result will be a dense loaf of bread.

Baking Everyday Artisan Bread

About an hour before baking, preheat your oven to 450 degrees F, and place a large Dutch oven inside to preheat as well. Baking the loaf inside of a Dutch oven will trap the steam while the loaf is baking, and help keep the crust soft while the bread rises.

“For crusty artisan bread, one way to determine doneness is by thumping the bottom of the loaf,” says Barb. “Give it a few quick knocks on the bottom of the loaf with your knuckles; if it sounds hollow, that tells you it's fully baked.”

Instant yeast, also called quick rise or fast rising yeast, looks like its active dry counterpart — but the granules are smaller. Because of its fine texture and other additives, instant yeast activates much more quickly. It's best for quick baking projects, because it allows you to make bread with just one rise.

Active dry yeast is slower to rise than instant yeast, but if your recipe calls for a long rise time (two to three hours), the outcome will be the same. If your recipe has a shorter rise time (such as an hour), add an extra 15 to 20 minutes for the active dry yeast to do its work.

The main differences between the two are: Active yeast needs rehydration. Instant yeast can be mixed directly into dry ingredients, whereas active dry yeast must first be dissolved and rehydrated in warm water. Instant yeast needs less time to rise.

Professionally, fresh yeast is always preferred and is exclusively used in France. Here anyone can buy fresh yeast in a supermarket or even in most bakeries. Some bakeries keep small 42g cubes on hand to sell to clients and others will chip some off of the baker's big block and sell it to you by weight.